Bottom of the bucket over carbed?

[Phalex]

I noticed a long time ago that random bottles of beer are just waaaay to carbed. I had a theory that they were the last several bottles out of the bottling bucket, so I've been keeping track of the last six beers bottled from each batch.

Every single one of the latest bottom of the bucket six pack has been too bubbly. It ranges from creating a monster head when poured, to 3/4 of a bottle expelling itself as foam as the bottle sits in the sink.

What's going on? The rest of the batch is fine. Besides the excess of carbonation, the foamy beers seem to be drier than their brethren. I'm guessing that that's because something is eating the residual sugars.

Is it just a higher concentration of yeast at the bottom? The priming sugar should be mixed in by the swirling in the bucket during siphoning, yes?

Anyone else have this issue, or is it just me?

 

[Priemus]

Do you stirr the bottling bucket after you rack onto the dex?

I had a problem once with some bottles hardly being carbed, and some being gushers. Came down to simply forgetting to stir the suger into the bucket, I assume a swirl would do the trick but maybe you just need to get a spoon in there,

 

[Retarded_Penguin_Brewing]

+1 on making sure everything is mixed thoughroly

 

[BeerJorge]

Do you stirr the bottling bucket after you rack onto the dex?

I had a problem once with some bottles hardly being carbed, and some being gushers. Came down to simply forgetting to stir the suger into the bucket, I assume a swirl would do the trick but maybe you just need to get a spoon in there,

Stirring can introduce oxygen to your beer... not good.

If you are preparing your priming sugar with too little water, it may be too thick to mix in well and some will stick to the bottom of the bottling bucket. If that is the case thin out the syrup a bit.

Also you can try pouring the syrup around the walls of your bottling bucket to help it distribute a bit more evenly...

When you are racking, make a swirling motion to mix...

 

[Phalex]

I use one cup of water per 5oz sugar for priming. There is a definite swirling action from the siphon, even with a full bucket.

I dump the sugar mix into the bottling bucket and siphon on top of it. (I'm conscious of not mixing air into the beer.)

I'll try doubling the water for the priming sugar. Maybe that's it.

 

[BubbaK]

I usually use 2 cups of water. I pour 1/2 in the bucket, start racking with the tube forcing the beer against the wall in the bucket to create a swirl. I get about 2 gal in the bucket and then add the rest of the sugar water.. My batches seem to be pretty consistent this way..

 

[Phalex]

I usually use 2 cups of water. I pour 1/2 in the bucket, start racking with the tube forcing the beer against the wall in the bucket to create a swirl. I get about 2 gal in the bucket and then add the rest of the sugar water.. My batches seem to be pretty consistent this way..

I can do that!

I'll check back in in a month or three with the results.

 

[Priemus]

Stirring can introduce oxygen to your beer... not good.

Gentle stirring, not talking about beating up a froth here.